Creamed Swiss Chard and Eggs
- 1 Tbsp olive oil
- 10-12 oz chopped cleaned swiss chard no stems*
- 2 Tbsp unsalted butter
- 2 shallots minced
- 2 garlic cloves minced
- 2 tsp all purpose flour
- ⅓ cup heavy cream
- ¼ cup water
- 2 ½ oz boursin cheese
- Kosher salt and black pepper to taste
- Pinch of nutmeg
- 3-4 eggs depending how many you want to make
- Chili flakes for garnish
- Fresh dill for garnish
- Sourdough toast for serving
- In a large skillet, heat olive oil until hot. Add in swiss chard and stir to coat in the oil. Cover and cook until wilted, stirring occasionally.
- Transfer swiss chard to a strainer, and using a spoon press the chard in the strainer to remove as much liquid as you can. Set aside.
- Clean out the pan you used to wilt the chard. Add butter and melt over medium heat.
- Add in shallots and garlic and cook until translucent.
- Sprinkle in flour and stir to make a roux.
- Pour in cream and water and stir to incorporate the liquids with the roux.
- Simmer until thickened, stirring often. Reduce heat to low and melt in boursin. Stir in reserved swiss chard. Season with salt and pepper to taste and nutmeg.
- Make wells in the creamed swiss chard and crack an egg into each well.
- Cover and cook on medium low until eggs are cooked to desired consistency, about 4-8 minutes (just keep an eye on it!). Sprinkle each egg with a touch of salt and pepper.
- Serve topped with a sprinkle of chili flakes, fresh dill, and toast on the side for dipping. YUM!
*Save the stems! They are yummy pickled!
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